The vegan feta can be replaced with soft or Danish-style feta.
Recipe by Christine Capendale
Styling and photograph by Hein van Tonder
Persian chickpea salad with marinated vegan feta and minted tahini dressing
Ingredients
PERSIAN SALAD
- 500g chickpeas, cooked, rinsed and drained
- 200g cherry tomatoes, halved
- 1 red onion, finely diced
- 1 cup cucumber, chopped or sliced
- 100g pomegranate rubies
- 20g firmly packed fresh dill, lightly chopped
- 15g each firmly packed fresh flat-leaf parsley and coriander, lightly chopped
- salt and freshly ground black pepper, to taste
MARINATED VEGAN FETA
- 60ml olive oil
- 1 tsp sumac (find at select supermarkets and online retailers)
- 2 tbsp lime juice
- zest of 1 lime
- 1 tsp chilli flakes
- 300g vegan feta
MINTED TAHINI DRESSING
- ⅓ cup tahini
- 3 tbsp lemon juice
- zest of 1 lemon
- 1 tsp maple syrup
- 1 garlic clove, crushed
- 1 tbsp fresh mint, chopped
- 1 tbsp fresh coriander, chopped
- salt and freshly ground black pepper, to taste
- 80ml (⅓ cup) hot water
Instructions
For the Persian salad, combine the chickpeas, cherry tomatoes, red onion, cucumber, pomegranate rubies and all the herbs. Toss well and season to taste.
For the marinated vegan feta, mix together the olive oil, sumac, lime juice and zest, and chilli flakes. Pour over the vegan feta and leave to marinate for at least 15 minutes.
For the minted tahini dressing, place all ingredients in a blender and blitz until smooth. Add more hot water if needed to give the dressing a pouring consistency.
Divide the chickpea mixture and marinated feta among 4 serving plates, or place on a large platter. Drizzle generously with the dressing or serve the dressing on the side.
ALSO SEE: White bean salad
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
